Chocolate PB&J Muffins

Chocolate PB&J Muffins

Hands-On Time: 15 minutes

Total Time: 45 minutes

Chocolate. Nut butter. Jam.

Do I need to write any more or have I told you everything that you need to hear?

These deliciously tender chocolate muffins have a secret core of sugar-free jam and are topped with a lush nut butter flavored frosting.

This recipe makes 12 cupcakes or 6 muffins.

Servings: 12 cupcakes

Calories: 311

Net carbs: 3.5g (Total carbs 8.3g)
Fat: 30g
Protein: 6g

 INGREDIENTS:

Cupcakes:

¼ cup of cocoa powder

1 cup of almond meal

½ cup of Sukrin Peanut Flour

1 teaspoon of baking powder

2 eggs

2 teaspoons of vanilla

1/4 cup of melted coconut oil (measure liquid)

¼ cup of almond milk/coconut milk

2 Tablespoons of Sukrin Gold Syrup

 

12 teaspoons of Sugar-free jam

 

Frosting:

1 cup of butter, softened

1 cup of Sukrin Icing

2 Tablespoons of heavy cream

¼ cup of Apricot nut butter or try any of these Flavors 

METHOD:

Pre-heat oven to 320° F

Place almond flour, cocoa, peanut flour and baking powder in a large mixing bowl.

In a second bowl, mix together your liquid ingredients.

Add to the dry ingredients and mix until combined.

Spoon into your cupcake or muffin cases.

Bake for 25 minutes.

Remove from the oven and let cool on a rack.

 

While the cakes cool, add all frosting ingredients to your stand mixer bowl and mix on high until light and fluffy.

Spoon into a piping bag fitted with your tip of choice.

 

Use an apple corer to remove the center of each cupcake, retaining a small piece to use as a plug.

Spoon 1 teaspoon of jam into each cupcake, or 2 into each muffin.

Insert the plug on top to seal the jam in.

Pipe your frosting on top and dust with cocoa or grated chocolate.

Store, in an airtight container, in the fridge for up to four days.

Download and print the recipe here

This recipe was created for LeGaia by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.

 

 

 


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